Eel With Olives, Chiles, and Capers (Anguilla Livernese)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper
- 1 cup dry red wine
- 2 tablespoons chopped fennel fronds
- 1 teaspoon hot red pepper flakes
- Carbohydrate 10 g(3%)
- Cholesterol 286 mg(95%)
- Fat 28 g(43%)
- Fiber 3 g(11%)
- Protein 44 g(87%)
- Saturated Fat 6 g(28%)
- Sodium 985 mg(41%)
- Calories 513
Preparation 1. Preheat the oven to 450°F. 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat. 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish. 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately. From Molto Italiano: 327 Simple Italian Recipes to Cook at Home © 2005 by Mario Batali. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers, Inc. Buy the full book from Amazon.
Preparation 1. Preheat the oven to 450°F. 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat. 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish. 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately. From Molto Italiano: 327 Simple Italian Recipes to Cook at Home © 2005 by Mario Batali. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers, Inc. Buy the full book from Amazon.
